Tender helix snails simmered with white wine, butter, garlic, red peppersand parsley.

Slow cooked tender mussels, with garlic, Bermuda onions and tomatoes, tossed in a light wine cream sauce.

Country style pate, served with cornichons, cocktail onions, whole grain Dijon mustard and toasted baguette.

Traditional Greek lamb balls with garlic, onions, fresh mint, parsley and oregano, served with tzatziki, roma tomatoes, feta and kalamata olives.

Goat cheese topped with caramelized onions, roasted red peppersand herbs, oven bakedand served with crostini.

Arugula, dried apricots, candied walnuts, goat cheese, sour apple and ginger vinaigrette.

Traditional French onion soup.

Romaine lettuce, croutons, grated Parmesan, traditional caesar dressing.

Mixed greens, feta, tomatoes, Bermuda onions, kalamata olives and traditional Greek dressing.

Mixed greens salad, house vinaigrette.

Mixed greens, roasted fresh beets, goat cheese, crostini, house vinaigrette.

Pan seared salmon, topped with a medley of spinach, feta and fresh dill, wrapped in filo pastry and baked. Served with avgolemono sauce and fresh asparagus.

Filet mignon wrapped in puff pastry with mushrooms duxelle, served with garlic mashed potatoes and fresh asparagus.

Shrimp, clams, musselsand fresh catch, slow cooked in a ranch saffron broth and finished with fresh lemon juice and parsley.

Sole filet lightly dusted and pan sauteed, finished with a lemon, white wine, butter sauce, accompanied by rice pilaf and seasonal vegetables.

Seared flat iron steak, with white truffle oil tossed French fries, topped with demi.

Whole grain Dijon encrusted rack of lamb pan seared, served with garlic mash potatoes and fresh asparagus. Finished with roasted shallot demi.

Slow baked saffron rice with a medley of shrimp, fresh catch, mussels, chickenand spinach chorizo. Finished with fresh lime juice and parsely.

Chicken breast stuffed with prosciutto and Gruyere, lightly breaded and sauteed until golden, topped with lemon wine sauce, served with garlic mashed potatoes and seasonal vegetables.

Pan seared maple leaf farm duck breast, finished with a peach port reduction, accompanied by roasted sweet potato paleo and seasonal vegetables.